What in the HECK is going on here!?? First, minestrone soup, now fettuccine Alfredo? It’s like I think I’m Italian or something all of a sudden. But I’m not. And I know it. And I know (yes, I know) that I probably screwed this all up and poor Alfredo is rolling in his grave but GUESSWHATIDON’TCARE!!!
Because it’s good. Even yummy. Delicious, I dare say. And it’s not that far from the original dish; I’m just being dramatic. Ya know? Like girls do? That’s right.
I mentioned in the video another way I used to make this — very non-traditional, but really good — and that was with sour cream, butter, and Parmesan. As I recall, it was about equal parts of each, plus some garlic powder. I’m telling you this because it actually is good and I don’t know if you maybe have picky kids or something, but I used to LOVE that when I was a kid and so maybe your kid will, too. Not that I was a picky kid. Good Lord, no. I ate every damn thing in sight.
This makes a fine vegetarian dinner on its own with a salad, but if you wanted to add some steamed broccoli at the end, or toss in some baby spinach leaves just before serving I won’t even bat an eye. Grilled chicken breast or shrimp also goes great with fettuccine Alfredo.Print
- Yield: 4 1x
- 8 ounces fettuccine pasta
- 1 tablespoon salt
- 4 tablespoons (2 ounces) butter
- 1/2 teaspoon minced garlic (about 1 clove)
- 1/2 cup (2 ounces) grated Parmesan cheese
- 1/2 cup heavy cream
- Put on a large pot of water to boil for the fettuccine. Add the salt. When the water boils, add the pasta and set a timer for a minute or two less than the package indicates.
- Meanwhile, melt the butter over medium heat in a large skillet.
- Add the garlic and let it sizzle for just about 20 seconds, until it smells up the whole kitchen in a good way. Turn off the heat if you need to wait for the pasta.
- When the pasta is done (you want it just a tiny bit less done than al dente because it will continue to cook a few minutes in the sauce) drain it quickly — DO NOT rinse — and toss it back into the pot. Don’t shake it dry or anything; leave it a little wet.
- Add the pasta to the butter and garlic and toss.
- Add in the cream and Parmesan and stir it around to coat. Tongs work well for this job.
- Let the pasta simmer a few minutes until the cream has thickened and the noodles are well-coated.
- Serve with black pepper, red pepper, more cheese, and/or fresh parsley.
Chicken stock can be used instead of heavy cream for a lighter dish with less fat and calories.